SPAIN: Scientists identify gene to stop baker’s yeast freezing - MEMBERS
Spanish researchers have identified the gene that protects baker's yeast (Saccharomyces cerevisiae) from freezing. Commercial bread dough is often stored frozen, but this process often kills yeast cells and the dough has difficulties rising when it is thawed. By looking at the genes that appearing to be turned on when the yeast reached sub-freezing temperatures, the scientists isolated ERG10 as the gene which protects the yeast from freezing.
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-food gives you the widest food market coverage.
Paid just-food members have unlimited access to all our exclusive content - including 17 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Dean Best, editor of just-food
- General Mills sales woes continue - analysis
- Why personalisation will take-off in US food
- Comment: Meal kits in US - don't believe the hype
- US food next wave on display at Winter Fancy Food
- Column: Kraft Heinz, Unilever and sustainability
- Unilever 'lining up spreads sale'
- UK own-label firm Park Cakes sold in MBO
- Kraft Heinz cuts jobs in US, Canada
- Immigration crackdown "risk" for US dairy industry
- BRF plant suspended amid bribery allegations